Easy Crispy Parmesan Sweet Potato Stacks

My easy Crispy Parmesan Sweet Potato Stacks are a healthier & modern alternative to casserole w/ parmesan cheese, parsley, paprika, thyme, cinnamon, and garlic powder. A mandoline slicer makes them super easy to prep and they simply bake in the oven on a cookie sheet with crispy edges and a soft center.

Stack of crispy parmesan sweet potatoes.

I’m showing you the easiest method for making crispy potato stacks that are a healthier and modern alternative to classic sweet potato casserole. If you’ve never tried these before, this is your recipe! A mandoline slicer is the best way to get thinly sliced sweet potatoes. The crispy stacked potatoes are perfectly seasoned with thyme, paprika, garlic, salt, pepper, and a hint of cinnamon. Then they’re covered with shredded parmesan cheese and fresh parsley during the last half of baking to take these to another level. The edges are crispy, and the center is soft and creamy.

These are the perfect side dish for Thanksgiving or a holiday meal. They also make a fantastic appetizer or snack when you’re craving crispy sweet potatoes.

YouTube video

Why You’ll Love This Crispy Parmesan Sweet Potato Stacks Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy
Stack of crispy parmesan sweet potatoes.

Ingredients & Substitutions

Here is everything you need to make the best-tasting crispy parmesan sweet potato stacks:

Sweet Potatoes: You can swap sweet potatoes with russet potatoes or butternut squash. For variety, consider using other root vegetables like carrots, turnips, or parsnips.

Olive Oil: Replace the olive oil with melted butter, garlic butter or a different cooking oil such as canola, vegetable, or grapeseed oil.

Paprika: Consider using smoked paprika for a smokier flavor, chili powder for some heat, or cayenne pepper for spiciness.

Garlic Powder: Substitute garlic powder with minced fresh garlic cloves. Typically, 1-2 cloves of fresh garlic per teaspoon of garlic powder should work.

Thyme: If you’re out of dried thyme, try rosemary or oregano for different herb flavors. You can also use fresh thyme or thyme leaves; use approximately three times the amount of fresh herbs compared to dried.

Cinnamon: Alternatives to cinnamon include nutmeg or allspice.

Salt: If you’re looking to reduce sodium, use a low-sodium salt alternative or herb-based seasonings like Mrs. Dash.

Pepper: Replace freshly ground black pepper with ground white pepper if you prefer a milder taste.

Parmesan Cheese: Try Pecorino Romano, Asiago, or Grana Padano for a similar hard cheese flavor. For a vegan version, use nutritional yeast or a dairy-free cheese alternative.

Parsley: As a substitute for parsley, fresh basil, chives, or cilantro can be used.

Flaky Sea Salt: If you don’t have flaky sea salt, use regular table salt sparingly, as it’s finer and more concentrated.

Stack of crispy parmesan sweet potatoes.

How to Make My Crispy Sweet Potato Stacks with Parmesan Cheese Recipe

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). 

Wash, peel, and slice the medium sweet potatoes into thin, uniform rounds. A mandoline slicer works well for this, but a sharp knife will do the job.

Slicing sweet potatoes with a mandoline slicer.

Step 2: Coat the Sweet Potatoes

In a large mixing bowl, combine the olive oil, paprika, garlic powder, thyme, cinnamon, salt, and a dash of pepper. Mix well to create a seasoned oil.

Place the sweet potato rounds in the bowl with the seasoned oil. Toss them by hand until all the slices are evenly coated with the oil and seasonings.

Mixing sliced sweet potatoes in oil and seasonings.

Step 3: Stack the Sweet Potatoes

Start creating stacks by layering the seasoned sweet potato rounds in a muffin tin or baking sheet. You can stack them vertically, slightly overlapping, to form neat stacks. Layer about 6-8 sweet potato rounds in each stack.

Making sweet potato stacks on a cookie sheet.

Step 4: Bake the Stacks

Place the sweet potato stacks in the oven and bake for 20 minutes. This will help them start to cook, become tender, and develop their crispy edges.

Add Parmesan and Parsley:

After the initial 20 minutes, remove the sweet potato stacks from the oven. Sprinkle each stack generously with shredded parmesan cheese and return them to the oven.

Finish Baking:

Bake for an additional 20 minutes or until the sweet potato stacks are tender on the inside and crispy at the edges, and the cheese is melted and golden.

Serve the crispy parmesan sweet potato stacks as a delicious side dish or appetizer. They’re best enjoyed hot and fresh out of the oven.

Sprinkling parmesan cheese and parsley on sweet potato stacks.
Stack of crispy parmesan sweet potatoes.

Stacked Sweet Potatoes Recipe Notes

Sweet Potato Selection: Choose sweet potatoes that are firm and have smooth skin. They should be roughly uniform in size for even cooking.

Slice Thickness: Slicing the sweet potatoes into thin, uniform rounds is crucial for even cooking and stack formation. A mandoline slicer makes this process much easier.

Seasoning: Make sure the sweet potato rounds are evenly coated with the seasoned oil mixture. This will impart flavor to every layer of the stack.

Muffin Tin or Baking Sheet: You can use a muffin tin to create the stacks, or arrange them on a baking sheet in neat stacks if you prefer a more rustic appearance.

Cheese and Parsley Timing: Add the shredded parmesan cheese and chopped parsley during the second half of baking to prevent them from burning. This ensures they melt and brown nicely.

Checking Doneness: Sweet potato stacks are done when they are tender on the inside, crispy at the edges, and the cheese is golden brown. You can check doneness by inserting a fork or toothpick into the stacks. They should go through easily.

Refrigeration: If you have leftover sweet potato stacks, allow them to cool to room temperature first. Then, transfer them to an airtight container.

Timing: Enjoy the leftover sweet potato stacks within 3 to 4 days to ensure the best quality.

Reheating: To reheat, preheat your oven to around 325°F (160°C). Place the sweet potato stacks on a baking sheet and warm them in the oven for about 10-15 minutes until they’re heated through. This will help maintain their crispiness.

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes for sweet potatoes in this recipe. It will give you a different flavor and texture, but the method remains the same.

What can I use if I don’t have a mandoline slicer?

If you don’t have a mandoline slicer, you can use a sharp knife to carefully slice the sweet potatoes into thin, uniform rounds. Take your time to ensure even thickness.

Can I prepare sweet potato stacks in advance?

While it’s best to serve them fresh out of the oven for optimal crispiness, you can prepare the sweet potato stacks in advance and refrigerate them. Finish baking and add toppings just before serving.

Are there variations to the seasoning?

Absolutely! You can experiment with different seasonings. For example, you can add a pinch of cayenne for spiciness, use rosemary or oregano instead of thyme, or try other herbs and spices to suit your taste.

Can I make this recipe vegan?

Yes, you can make a vegan version of this recipe by using dairy-free cheese alternatives such as vegan shredded cheese or nutritional yeast.

How can I ensure the sweet potato stacks are crispy?

To ensure crispiness, make sure the sweet potato slices are evenly coated with the seasoned oil. Additionally, use a muffin tin or stack them neatly on a baking sheet for better airflow during baking.

What should I do if the sweet potato stacks start to burn?

If you notice the sweet potato stacks browning too quickly, you can cover them with foil during the last part of baking to prevent burning while ensuring they cook through.

Stack of crispy parmesan sweet potatoes.

Easy Crispy Parmesan Sweet Potato Stacks Recipe

Gluten-Free diet-friendly recipe
My easy Crispy Parmesan Sweet Potato Stacks are a healthier & modern alternative to casserole w/ parmesan cheese, parsley, paprika, thyme, cinnamon, and garlic powder. A mandoline slicer makes them super easy to prep and they simply bake in the oven on a cookie sheet with crispy edges and a soft center.
5 from 4 votes
Servings 18
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients
  

  • 3 sweet potatoes
  • 1/3 cup light olive oil
  • 2 teaspoons paprika
  • 2 teaspoons thyme dried
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • dash pepper
  • 1 cup parmesan cheese
  • 2 tablespoons parsley fresh & chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). 
    Wash, peel, and slice the medium sweet potatoes into thin, uniform rounds. A mandoline slicer works well for this, but a sharp knife will do the job.
  • n a large mixing bowl, combine the olive oil, paprika, garlic powder, thyme, cinnamon, salt, and a dash of pepper. Mix well to create a seasoned oil.
    Place the sweet potato rounds in the bowl with the seasoned oil. Toss them by hand until all the slices are evenly coated with the oil and seasonings.
  • Start creating stacks by layering the seasoned sweet potato rounds in a muffin tin or baking sheet. You can stack them vertically, slightly overlapping, to form neat stacks. Layer about 6-8 sweet potato rounds in each stack.
  • Place the sweet potato stacks in the oven and bake for 20 minutes. This will help them start to cook, become tender, and develop their crispy edges.
  • After the initial 20 minutes, remove the sweet potato stacks from the oven. Sprinkle each stack generously with shredded parmesan cheese and return them to the oven.
  • Bake for an additional 20 minutes or until the sweet potato stacks are tender on the inside and crispy at the edges, and the cheese is melted and golden.
  • Serve the crispy parmesan sweet potato stacks as a delicious side dish or appetizer. They're best enjoyed hot and fresh out of the oven.

Video

YouTube video

Notes

Slice Thickness: Slicing the sweet potatoes into thin, uniform rounds is crucial for even cooking and stack formation. A mandoline slicer makes this process much easier.
Muffin Tin or Baking Sheet: You can use a muffin tin to create the stacks, or arrange them on a baking sheet in neat stacks if you prefer a more rustic appearance.
Cheese and Parsley Timing: Add the shredded parmesan cheese and chopped parsley during the second half of baking to prevent them from burning. This ensures they melt and brown nicely.
Checking Doneness: Sweet potato stacks are done when they are tender on the inside, crispy at the edges, and the cheese is golden brown. You can check doneness by inserting a fork or toothpick into the stacks. They should go through easily.

Nutrition

Calories: 92kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 240mgPotassium: 145mgFiber: 1gSugar: 2gVitamin A: 5545IUVitamin C: 2mgCalcium: 80mgIron: 0.4mg
Keyword parmesan cheese, sweet potatoes, Thanksgiving side dish
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

2 Comments

  1. 5 stars
    I made these a couple of days ago. They were SO good! I’m craving them now. I will definitely be making these again!

5 from 4 votes (3 ratings without comment)

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